The Dickinson press., 1887-05-21
Quick or Slow Churning.

The cream of different COWS, if kept and
chlrncd separately, will be found to re-
ulirc different temperatures for churning,
and the cream from the same COWS may
require different temperatures for best
results, at different seasons of the year,
and for different portions in the milk Civ
ing period between cilving and going dry.
AS IL rule. says New England Farmer,
the cream from new mich COWS churns
more readily than that from cows which
are nearly dry. AS II rule, cream that is
long in coming requires II higher tcnpcra-
ture for cllurning than cream which will
churn in a short time. Feed, the health
of the cow. the methods of settling and
the acidity of the cream ere conditions, I'LL
of which influence the length of time re-
quired for churning. Each dairyman
should endcavor to find out the best tenn
peraturc for churning the cream of his
own dairy, and it can he determined only
by experiment. The same cream may
make more butter if it is churned an hour,
than if it comes in one-fourth or o~nc-llulf
the time, but we never like to be SO long
in churning, and as Il rule we do not think
it is necessary. Our own preference is
for from twenty-five to forty-tive minutes,
and if the COWS are all right, the cream
properly ripencd and at Il proper tempera-
turc, it should come within those limits
and yield all the butter that could be OBJ
tanned by longer churning.. Cream is all
right when, on being put into the churn,
it begins to change Immediately and tho
change is continuous till separation is
complete. Butter that ONE suddenly is
not often of the best quality, for the sep
aration is usually imperfect. If we had
cream that churncd too quickly we would
thin it with sweet SKINNED milk to retard
the process.
Sound cream that is quite stiff, and q
little too warm, begins to separate almost
nssoon as the churn is started. AS soon as
separation begins buttermilk produced is
liable to thin the remaining portion of the
cream, particularly that attached to the
cover and sides of the churn, SO that II
considerable per cent. of the cream may
be washed way in the buttcrmilk.
Proper churning yields thin, blue look
ing buttcrmilk. improper churning may
yield exceedingly rich buttermilk, which
possibly might he churned Il second time
at n profit. Scaldcd milk, set i'll shallow
pans, yields IL thick, ripe cream which
needs thinning to prevent too rapid and
wasteful churning. Such cream will often
separate i'll five minutes, and if skillfully
handled may be churncd without much
waste. Cream raised by the Cooley
method or i'll other deep pals set in cold
water is SO thin that it rarely needs thin
ming to make it behave we'll i'll the churn.
Such cream is more likely to suffer from
being too sweet and too thin, requiring
too long churning. Cream Slightly sour,
If alike all through, will churn quicker
han cream that is perfectly sweet, and in
most hands will make better butter.
Experiments made the past winter by
several dairymen in New England indicate
that where cnsilage is fed freely a higher
temperature is required for churning, In
some cases it has been found necessary to
have the cream at seventy dcgs. when
otherwise siXty-two or siXty-three would be
about right. When cream must be churncd
at such high temperature, says the author.
ity quoted from, we would recommend
gradually pouring in cold milk or water rs
soon rs the cream begins to break and be.
fore it gathers, otherwise the butter may
be gathered too suddenly, shutting in :
mass of buttermilk Which will he difficult
to remove. Much difficulty in churning is
caused by having the churn too nearly
filed with cream. No chllrn should evcl
be more than half full of cream for the
most perfect separation. Too much cream
prevents the proper amount of conclusion
and thus retards the separation. Thinning
sream with water and washing the milk
lway will sometimes make slow %churning
cream come more quickly. The cream
must stand somo time for the fatty por.
lion to rise. Good butter may be made
without the use of a thermometer, but we
would as soon think of sending butter to
market without weighing, and guess at
the weight when rendering an account, as
10 think of churning without Il thcrmom-
ter by which to test and regulate the tenn
perature.